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Yield: Serves 4
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| This is a most elegant modern version of a traditional dish, and recognition is due to Pina Bellini, the exceptional Milanese cook who created it. The idea of substantially altering such a classic dish by giving it a refined asparagus filling is a winner; both for its originality and for its simplicity. |
RECIPE INGREDIENTS
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DIRECTIONS
FOR FILLING: Cook the asparagus tips in boiling, salted water until tender but still slightly crunchy; drain. Push the asparagus through a sieve and mix with the ricotta, Parmesan, cream, and salt and pepper to taste.
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FOR PASTA: Knead the flour with eggs, white wine and salt until it is smooth and elastic.
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FOR TORTELLINI: Roll the dough out into 2 thin sheets of equal size. Place the filling on the first sheet in 1/2 teaspoon amounts, 2 inches apart. Top with the second sheet and press down gently around each mound of filling. Use a 2 in diameter cookie-cutter or glass to cut out the tortellini, then roll each one round the end of the index finger and press the ends together.
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FOR SAUCE: Cook the asparagus tips in boiling, salted water until al dente. Reserve 3 tips per person for decoration and cut the rest into rounds. Melt the butter in a pan over barely simmering water. Add the asparagus rounds and cook, leaving them only long enough to barely soften.
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Cook the tortellini in plenty of boiling salted water for 5 to 7 minutes, until they rise to the surface, then drain. Serve, topped with Parmesan and the hot sauce. Garnish with the reserved asparagus tips.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 540 |
Fat. Total: | 22g |
Carbohydrates, Total: | 62g |
| Cholesterol: | 163mg |
Sodium: | 948mg |
Protein: | 22g |
| Fiber: | 5g |
% Cal. from Fat: | 37% |
Fat, Saturated: | 0g |
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